{"id":7311,"date":"2015-10-18T10:02:22","date_gmt":"2015-10-18T17:02:22","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7311"},"modified":"2015-10-17T10:05:21","modified_gmt":"2015-10-17T17:05:21","slug":"cocktail-corner-fall-flavors","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7311","title":{"rendered":"Cocktail Corner: Fall Flavors"},"content":{"rendered":"

A Bounty of Autumnal Cocktail Flavors at S.Y. Kitchen, Finch & Fork and Intermezzo<\/h4>\n

A spirited toast to all things alcoholic! by Leslie Dinaberg<\/a><\/strong><\/p>\n

Had enough of \u00a0the\u00a0pumpkin spice hoopla from your local barista?\u00a0\u00a0Here’s an abundance of fun fall finds\u00a0from your friendly neighborhood\u00a0bartenders.<\/p>\n

\"Tiramisu

Tiramisu Martini at S.Y. Kitchen, photo by Elisabetta Antonacci<\/p><\/div>\n

Alberto Battaglini<\/a>, the acclaimed mixologist at\u00a0S.Y. Kitchen<\/a><\/strong>\u00a0(1110 Farday St., Santa Ynez), has\u00a0new fall cocktails which he says are inspired by the Indian Summers that take place in the Santa Ynez Valley, mixing the best local seasonal produce with some of the finest spirits.<\/p>\n

\"Pomegranite

Pomegranite & Basil Cocktail at S.Y. Kitchen, photo by Elisabetta Antonacci<\/p><\/div>\n

First up is the\u00a0Tiramisu Martini<\/strong> (two of my favorite words), made from\u00a0Cocoa Nibs, Homemade Liquor, Vodka, Espresso, Mascarpone, Amaretto, Chocolate Powder\u00a0and\u00a0Anise. A lovely buzzy dessert drink! The brightly colored Pomegranate & Basil Cocktail<\/strong> features Fresh Pomegranate, Gin, Tequila, Lime, Basil\u00a0and\u00a0Simple Syrup. Also new on the S.Y. Kitchen menu is Apple & Mint<\/strong>, made with\u00a0Fresh Apple, Mint, Absinthe Spray, Lime, Lemon\u00a0and\u00a0Simple Syrup.<\/p>\n

All three\u00a0new fall cocktails are available through Dec. 1 and prepared with premium spirits\u00a0and\u00a0Alberto\u2019s house-made tinctures.\u00a0<\/i><\/p>\n

\"Apple

Apple & Mint at S.Y. Kitchen, photo by Elisabetta Antonacci<\/p><\/div>\n

Right down the street at\u00a0Finch & Fork<\/a>\u00a0<\/strong>(31 W. Carrillo St., Santa Barbara), bartender Andy Nelson\u00a0has created a\u00a0new fall cocktail menu featuring\u00a0“drinks that evolve while you sit and sip.” The\u00a0Lucy in the Sky<\/strong> (made with Aviation, lemon infused Dolin Blanc, orange bitters,\u00a0blackberry fluid gel and pink peppercorn) has flavors of blackberry and pink peppercorn that infuse slowly, making each sip a little different.<\/p>\n

The Mission in Moab<\/strong> is a deconstructed classic\u2014made with\u00a0High West Double Rye, Lillet blanc, Benedictine,\u00a0Angostura bitters\u00a0and\u00a0Campari foam\u2014is\u00a0a variation of a Boulevardier using Campari whipped foam. The whiskey and Benedictine\u00a0pass through the Campari whipped foam, creating delicious depth in layers.<\/p>\n

\"Lucy

Lucy in the Sky is one of the new fall cocktails at Finch & Fork, courtesy photo.<\/p><\/div>\n

Also new to the\u00a0Finch & Fork menu for fall are the\u00a0Delayed Flight<\/strong> (Grey Goose Vodka, Aperol, grapefruit\u00a0and\u00a0lime), Hot War<\/strong>\u00a0(Russian Standard, lemon, spicy blackberry syrup\u00a0and\u00a0blonde ale),\u00a0Four Cup<\/strong>\u00a0(Beefeater 24, Pimms No.1, lemon\u00a0and\u00a0ginger beer),\u00a0Habla Nada<\/strong>\u00a0(Milagro Reposado, Del Maguey Vida Mezcal,\u00a0strawberry infused oloroso sherry\u00a0and\u00a0Grand Marnier),\u00a0Hendersonville Fizz<\/strong> (Boulard calvados, honey, baked apples bitters\u00a0and\u00a0sparkling wine),\u00a0Lee\u2019s Temptation<\/strong>\u00a0(George Dickel, sweet vermouth\u00a0and\u00a0Fernet Branca),\u00a0Paper Plane<\/strong>\u00a0(Makers Mark, Aperol, Cio Ciaro Amaro\u00a0and\u00a0lemon),\u00a0Pisco Sour<\/strong>\u00a0(Campo De Encanto Pisco, lemon, egg white, bitters\u00a0and\u00a0cinnamon), and\u00a0Brandy Crusta<\/strong>\u00a0(Pierre Ferrand 1840, lemon, Luxardo Maraschino\u00a0and\u00a0dry curacao).<\/p>\n

\"Mission

Mission In Moab is one of the new fall cocktails at Finch & Fork, courtesy photo.<\/p><\/div>\n

Last but not least, Intermezzo<\/a>\u00a0<\/strong>(819 Anacapa St., Santa Barbara)\u00a0has The Hemingway<\/strong>, which earned thumbs up from both the editorial and art departments at Seasons<\/em>\u00a0this week.\u00a0A twist on a classic Hemingway Daiquiri, made\u00a0with Clemente Barrel Select, an aged Agricole rhum originally distilled in the French Caribbean islands from fresh sugar cane, rather than a made as a by-product of molasses.<\/p>\n

As Ernest\u00a0Hemingway himself said, \u201cDon\u2019t bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars.\u201d<\/p>\n

I’ll drink to that!<\/p>\n

Cheers!\u00a0\u00a0Click\u00a0here<\/a>\u00a0for more cocktail corner columns.<\/span><\/p>\n

\"Leslie<\/a><\/i><\/p>\n

When she\u2019s not busy working as the editor of\u00a0Santa Barbara SEASONS<\/a>, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a \u201cgoal-oriented drinker.\u201d<\/i><\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on October 15, 2015.<\/p>\n

\n

Share this:<\/h3>